Cook 3 at ClubCorp

Anthem, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Jun, 26

Salary

23.0

Posted On

15 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Production, Presentation, Workstation Organization, Food Quality, Sanitation, Supervising, Mentoring, Kitchen Operations, Culinary Skills, Leadership, Expediting, Recipe Development, Inventory Control, Service Recovery, Communication

Industry

Hospitality

Description

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited [https://www.invitedclubs.com/]! Job Summary: As a Cook 3, you are responsible for leading the food preparation, production, and presentation in the kitchen. You will be responsible for the set-up and organization of your workstation, ensuring high standards of food quality and consistency. Your role includes managing the cleanliness and sanitation of your work area, supervising and mentoring Cook 1 and Cook 2 team members, and ensuring efficient kitchen operations. You will also handle complex cooking tasks, lead by example, and collaborate with the kitchen leadership team to maintain exceptional culinary standards. This senior position requires advanced culinary skills, leadership capabilities, and the ability to manage high-stress, high-volume kitchen environments effectively. Reporting Structure: • Reports to the Kitchen Manager, Sous Chef or Executive Chef Day to Day: * Responsible for set-up, execution of daily prep, and organization of your workstation. * Prepare and store all food items necessary for your station, adhering to Invited’s standards. * Maintain proper cooking techniques and consistent preparation and presentation of daily specials, salads, entrees, and other menu items as designated by Chef(s). * Prepare or assist in preparing complete meals, including soups, meats, gravies, vegetables, desserts, salads, and baked goods. * Receive and store goods purchased by kitchen as requested. * Manage items used by others, such as condiments, dressings, salsas, and soups. * Maintain cleanliness and sanitation of your work area and the kitchen, including equipment, counters, tools, waste areas, etc. * Assist in the cleaning of kitchen areas, general maintenance of equipment, and inventory control. * Communicate with the Executive Chef or Sous Chef regarding special product needs or issues with food quality or presentation. * Assist in menu planning, recipe development, and testing products. * May assist in preparing and serving meals tailored to specific dietary needs or restrictions. * May be required to prepare complete meals for small groups or special events. * May take charge of a shift in absence of Sous Chef. * Assist in supervising and instructing Cooks and other team members as necessary. * May be responsible for checking supplies and groceries received in work area. * Oversee the expediting process during all meal periods, ensuring the timely delivery of orders with proper quality, portioning, and presentation. * Contribute to the creation and modification of recipes, provide insights on the practical applications of preplanned menus, participate in menu planning, and attend relevant meetings and conferences. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. * Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. * Complete additional duties as assigned by management. Additional Duties: * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Attend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success. * Wear a clean, neat uniform that meets club standards. About You: Preferred * High school diploma or equivalent. * A minimum of 4 years of experience in the kitchen environment. * Valid Food Handler Certifications as required by state and city regulations. * Strong communication skills with the ability to follow instructions accurately. Physical Requirements: * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity. Primary Tools/Equipment: * Kitchen knives (1-5 lbs.) * Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule: * Attendance requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: * Medical, dental, and vision coverage * Life insurance * Short-term and long-term disability insurance * 401(k) retirement savings plan * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members) Want to learn more? Visit www.invitedbenefits.com [http://www.invitedbenefits.com] for full details. Have more questions? Check out our Invited Jobs [https://www.invitedclubs.com/company/careers] website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn [https://www.linkedin.com/company/invitedclubs/?viewAsMember=true] Instagram [https://www.instagram.com/invitedclubs/] Twitter [https://twitter.com/invitedclubs] Facebook [https://www.facebook.com/whereyoubelongclubs] Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Responsibilities

As a Cook 3, the primary responsibility is leading food preparation, production, and presentation while setting up and organizing the workstation to ensure high standards of quality and consistency. This role also involves managing cleanliness, supervising junior cooks, and collaborating with leadership to maintain exceptional culinary standards in a high-volume environment.